After perusing many recipes online for the perfect cream of mushroom soup, I had enough ideas in my head to come up with my own version. Co-worker tested and approved by 4 out of 4 co-workers!
1 container of button mushrooms
1 container of baby portabello mushrooms
1 large "hen of the woods" muishroom*
3 cups of chicken broth/stock
3/4 cup heavy cream
3/4 cup sherry wine
3-4 sprigs of fresh thyme
1 small white onion, diced
4 tablespoons butter
4 tablespoons flour
Coarsely chop the mushrooms.
Heat a skillet and add approximately 2-3 tablespoons of olive oil**. Add the diced onion to the skillet. Season with salt and pepper. Sautee the onions until clear, about 5 minutes. Add the diced mushrooms. Sautee the mushrooms until softened, about 3-4 minutes. Remove from heat.
In a stock pot, melt the butter. Add the flour and whisk until smooth to form the roux. Allow to cook on low heat for 2-3 minutes. Add the chicken broth and stir until the roux is incorporated. Allow to simmer 5 minutes. Add the thyme and sherry wine.
Add the mushrooms/onions to the pot. Simmer for 5 minutes. Add the heavy cream. Simmer another 5 minutes. Remove approximately 2 cups of the soup and puree in a blender or food processor. Place the pureed soup back into the pot. This step allows the soup to become thicker while allowing some chunks of mushrooms in the soup. Season with salt and pepper to taste.
Simmer 20 minutes and serve.
* You can use any mushrooms you can get your hands on...mix it up!
** I had leftover bacon grease from breakfast so I used it to sautee the onions and mushrooms.